Gluten Free Banana Zucchini Muffins
These gluten-free banana zucchini muffins are soft, moist, and packed with chocolate chips. Made with almond flour, they're perfect for make-ahead breakfasts, snacks and lunchboxes.
Ingredients
- 1 cup shredded zucchini squeezed dry (about 1 medium zucchini)
- 2 medium-large overripe bananas approximately 1 cup once mashed
- 3 eggs
- 1/2 cup coconut sugar
- 2 tbsp olive or avocado oil
- 1 tbsp vanilla extract
- 2 1/2 cups almond flour, firmly packed
- 1/2 cup arrowroot flour or tapioca flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp pink salt
- 1/2 cup dark chocolate chips
Instructions
- Prep the zucchini. Shred the zucchini and squeeze out as much moisture as possible using a clean kitchen towel, nut milk bag, or paper towels. Measure 1 cup after squeezing and set aside.
- Prepare the pan. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or line a loaf pan with parchment paper (if making as a bread).
- Mix the wet ingredients. In a large bowl, mash the bananas until smooth. Add the eggs, coconut sugar, oil, and vanilla. Whisk until well combined.
- Mix the dry ingredients. In a separate bowl, whisk together the almond flour, arrowroot flour, cinnamon, baking powder, baking soda, and salt.
- Combine. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the zucchini and chocolate chips.
- Bake. Divide the batter evenly between 12 muffin cups or pour into the prepared loaf pan.Muffins: Bake for 25 minutes. Loaf: Bake for 50–55 minutes.The muffins or loaf are done when the tops are slightly firm to the touch and a toothpick inserted into the center comes out clean.
- Cool and store. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 24 hours at room temperature, up to 5 days in the fridge, or up to 3 months in the freezer.
Ash's Tips
- Measure the zucchini after squeezing out the excess moisture.
- This recipe can be made as muffins, mini muffins or a loaf.
- For bakery-style muffins, sprinkle a few extra chocolate chips on top before baking.
Nutrition
Serving: 1 muffin | Calories: 288kcal | Carbohydrates: 27g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 220mg | Potassium: 179mg | Fiber: 4g | Sugar: 11g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 1mg
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